Moroccan Salads
Moroccan Carrot Salad with Cumin and Garlic
Carrots barely softened, then dressed warm with garlic, cumin, paprika and lemon so they take up the flavour as they cool.
20 minEasy
A Moroccan table usually starts with several small dishes at once. Some are raw and sharp, others are cooked down slowly until they turn silky. Together they are called salades marocaines, and bread is the only cutlery required.
The cooked salads — zaalouk, taktouka, felfla — reduce vegetables with garlic, olive oil and cumin until the flavour concentrates. They keep for several days in the fridge and taste better on the second.
Serve three or four together and you have a meze that works as a light meal on its own.
